This is a great weekday meal that uses peaches that are slightly unripe. The firmer the better.
Chicken Breasts with Peaches and Balsamic
- 2 chicken breasts deboned and skinned seasoned with salt, and a little cayenne
- 1 cup finely diced onion
- 2 cups peach slices 1/4″ thick skin still on
- 2 cups chopped tomatoes
- 4 basil leaves sliced
- 2 tbsp balsamic vinegar
- 2 tbsp butter
Melt butter in a frying pan over medium heat and saute onion until translucent. Add chicken breasts and sear on both sides. Remove meat from pan and turn heat down to medium low. Add peaches and tomatoes and bring to a simmer. return meat to pan, cover and cook until done, about 20 minutes. Remove cover, add balsamic, bring dish to a heavy simmer and cook until sauce is thick. Serve immediately.